Love and food

I know I have not written in a while.  The reason is that my oldest daughter just left for a year in Taiwan and it is not easy for this full-time mom to adjust to my babies leaving the nest for so long.

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I knew for a long time that she’d travel the world and I’m SUPER proud of her.  It’s exciting to see the child you raised, the one who turned her nose up at any food other than chicken nuggets, the one who swore she’d bring her sister with her to cook for her, begin to develop amazing skills and a very “adventurous palate”, as a dear friend once said.   She’s already been sending pictures of the fun new things she’s tried, such as bitter melon!  So I am looking forward to all the things she’ll experience and the woman she’ll become, but it’s still hard.

So now, my next step is saying goodbye to my youngest, a delightful and fun young man who starts college in only a few days.  Happily for me, he will only be about an hour and a half away.  He is my last to leave home.  My middle daughter pretty much lives in her college town for most of the year and it is also, fortunately, close enough for home visits, when they need a bit of pampering or, as this weekend, when mom needs a bit of comforting.

The good news is that I took a dream job working as Sur la Table and I start in a few weeks.  Is there any better place for a person who loves to cook than Sur la Table?  I’m sure I’ll be posting about my adventures there shortly.

Thank you for being patient and sticking by me.  I’m sure to adjust and get back to cooking very soon!

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Home cooking before leaving home

My lovely oldest daughter recently graduated from college and just got a temporary job for which she’d been hoping.  She’ll be teaching English in Taiwan.  She’ll be gone for an entire year and while I will miss her like crazy, I’m so proud of her for taking risks and trying new things.

So, what does that have to do with food?  When your daughter is going away for a year to a different country, you make her as many of her favorites as you can possibly think of before she goes.

My girl is NOT a fussy eater.  In fact, her friends kid her that she’d eat octopus out of a dumpster.  She’s really adventurous, but when it comes to comfort food, she’s like anyone else,  she wants warm and heavy foods, but with a twist.  While most kids remember growing up on Manwichs or Sloppy Joes, she always preferred a thing we like to call Sloppy Giuseppes.

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These are very close to Sloppy Joes except you add Italian Sausage.  Best of all, you can make it in the Slow Cooker.

Sloppy Giuseppes

  • 1 lb bulk Italian Sausage
  • 1/2 lb ground beef
  • 1 c. chopped onion
  • 1-15 oz tomato sauce
  • 1-15 oz can diced tomatoes
  • 1 small can mushrooms, (as you see from my picture, I used fresh, but either works)
  • 1 small can chopped ripe olives
  • 4 t. tapioca
  • 1 t. sugar
  • 1 t. oregano
  • 1 clove minced garlic
  • Pepper and salt to taste
  • Rolls
  • Cheese of choice, I prefer Provolone

Brown meats with onion in skillet. 37733355_10212785374095296_608922385709531136_n Drain.  Add to slow cooker with all ingredients, EXCEPT cheese and rolls.  Cook on low heat 8-10 hours.  Serve hot on rolls with cheese.  Leftovers freeze very well.

Make these at home, when you want something easy, but still comforting and maybe they will become a family favorite in your home too!